2 medium tortillas
Earth Balance soy butter
1/4 cup vegetarian refried beans
2 mushrooms chopped
3 slices of red bell pepper, chopped
Daiya shredded mozzarella or any soy cheese
Daiya shredded yellow cheese or any yellow soy cheese

In a large skillet, melt about 1/2 TBL of Earth Balance soy butter. Lay in one tortilla and circle in the pan to coat with soy butter. Flip over and cook the other side until lightly browned, about 2-3 minutes. Remove from pan and lay uncooked side down on cutting board. Add another 1/2 TBL to pan and repeat with the 2nd tortilla and place on the side once done. Heat beans, mushrooms and bell pepper in microwave for 20 seconds, stir, and repeat process 1-2 times more to warm the bean mixture. Spoon bean mixture on cutting board tortilla (cooked side up). Sprinkle on both cheeses and cover with the 2nd tortilla, cooked side down, on top of beans and cheese. Using a spatula, carefully transfer the tortilla back to the pan and cook the uncooked side for 2-3 minutes until browned. Turn over and repeat on the other uncooked side. Transfer to a plate and use a pizza cutter to cut into triangles. Garnish with fresh avocado slices.

Options: Serve with a side of guacamole instead. Garnish with Tofutti sour cream, scallions, cilantro or salsa. You can make this an all cheese quesadilla, or sub in other veggies to your liking. Daiya is soy-free and gluten-free non dairy cheese.

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